Rating: 3.8 stars
5 Ratings
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  • 4 star values: 5
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Prince Edward Island may account for a healthy share of the world's mussel production, but this recipe takes those mollusks farther south for a Latin American preparation that combines chorizo, chiles and beer.

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total:
30 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in tomato, chiles, cumin and pepper; cook, stirring occasionally, until the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.

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  • Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro. Serve with the sauce.

Tips

Shopping Tip: For this recipe we use fully cooked Spanish-style chorizo--spicy pork sausage seasoned with smoked paprika and chile--recognizable for its characteristic red color. Find it near other cured sausages in well-stocked supermarkets, specialty-food stores or online at tienda.com.

Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy “beard” from each one (some mussels may not have a beard).

Nutrition Facts

284 calories; protein 28.2g; carbohydrates 19.5g; dietary fiber 2g; sugars 3.2g; fat 6.4g; saturated fat 1.5g; cholesterol 47.6mg; vitamin a iu 659.6IU; vitamin c 23.4mg; folate 81.1mcg; calcium 64.3mg; iron 6.3mg; magnesium 41.9mg; potassium 399.8mg; sodium 509.5mg; thiamin 0.3mg.
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